Ingredients:
1 pint cherry or grape tomatoes, halved
1/3 c. pitted Kalamata olives
4 oz. Feta cheese, coarsely crumbled (1 c.)
½ c. fresh mint leaves
2-3 T olive oil
coarse salt and ground pepper
1 ½ lb. Thin chicken cutlets (about 8)
Recipe:
1. In a medium bowl, combine tomatoes, olives, feta mint, and 1 T. oil. Season with salt and pepper; set aside
2. Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1-2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.
Rating: 3 of 5
Low rating, not because it wasn't good. It's a Greek dish (supposedly) and is just a different taste than we are used to. I think the thing I didn't like about it was how strong the mint flavor was. So, if I make this one again, I'll cut the mint by half....at least. The chicken was really good though. It's a combination of flavors that I'm not used to, but, hey, now I know what to cook when I want to shake things up a bit!
Source: Food on the Table
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